Beef Stew with Root Vegetables
Yields: 6-8 Servings
- 3 tablespoons Olive oil
- 1 tablespoon butter or margarine
- 1 onion, peeled and chopped
- A handful of fresh sage leaves
- 800g/1 ¾ lb stewing steak or beef skirt, cut into 5 cm/2 inch pieces
- Sea salt and freshly ground black pepper
- Flour, to dust
- 2 parsnips, peeled and quartered
- 4 carrots, peeled and halved
- ½ a butternut squash, halved, deseeded and roughly diced
- Optional; a handful of Jerusalem artichokes, peeled and halved
- 500g/1 lb 2 oz small potatoes
- 2 tablespoons tomato puree
- 2 2/3 cup/640mL beef or vegetable stock
- Zest of 1 lemon, finely grated
- A handful of rosemary, leaves picked
- 1 clove of garlic, peeled and finely chopped
- Preheat the oven to 160C/300F. Put oil and butter into an appropriately sized pot or casserole pan.
- Add onion and all the sage leaves, fry for 3-4 minutes.
- Toss the meat in a little flour and add to the pan with all the vegetables, tomato puree, and stock, and gently stir together.
- Add pepper and a bit of salt
- Bring to a boil, place a lid on top, then cook in the preheated oven until the meat is tender (about 3-4 hours)
- When the meat is cooked turn the oven down to 110C/225F and just hold there until ready to eat.
- Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating.
NOTE: You can also make this recipe on the stovetop or in the slow cooker